Really Flaky Pastry
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Servings: 1 double-crust 9-inch (23 cm) pie
Ingredients:
-
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 cup (125 mL) each cold butter and lard, cubed
1 egg
2 tsp (10 mL) vinegar
Ice water
Preparation:
In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with larger pieces.
In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
Additional Information
Tags:
Pastry-Sweet Pies and Tarts; Eggs; Grains; Cheese/Other Dairy; Freeze or Refrigerate; Make-Ahead;
Source
Canadian Living Magazine: December 2005
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